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Last Wednesday, I made White Chips Brownie Cups as a special treat for my Religious Ed students (yup, I’m a volunteer teacher!). I thought it would be nice to have a little celebration since it was the last day of classes for 2008.

It’s funny how the kids picked the white chips from the brownies. I got the recipe from my Hershey’s Classic Recipes cookbook. I’ve made quite a number of goodies from this book and one problem I seem to always have with the brownies is that they come out a little cakey. I may have to be more mindful of the bake time for the brownies.

One thing about brownies is that when you make them the sides tend to become biscotti-like, in that they come out a little hard (is there a more appropriate culinary term?). I noticed that that was also the case with my brownie cups, which made peeling the paper cups off of them a bit of a challenge. There are two things I’m going to try when I make these again on Sunday. One is to lessen the bake time and second, not to use cupcake cups anymore.

These are great tasting brownies, perfect with a cup of your favorite brew. You might want to treat your kids to these goodies while they are on holiday break. These also make for a good holiday gift option. ;)

3. Bake 20 to 35 minutes or until surface is firm; cool completely in pan on wire rack.

Note: It might be wise to start hovering by the oven at the 15 minute mark. ;)

May I just say that for these pics, I tried tinkering with my P&S camera’s manual function. It took me a few tries before the photos became decent looking. I uploaded quite a lot of brownie cup photos on my computer, which I hope won’t cause computer memory problems of any kind. *cross fingers*